Sunday, August 26, 2012

More cool Summer Salads

 One of the great things about these salads is that they keep well in the fridge and then you can mix and match and eat them all week long. Do one or all three - let's keep summer going!!!

Green Bean Tomato Salad serves 4 (top photo)

about a pound of green beans (these were originally purple!)
2/3 cup pine nuts (toasted in a pan until light brown)
1 anchovy - or more if you are a lover of these tiny fishy things - one is perfect for me as it's subtle
2 teaspoons white wine vinegar
1 teaspoon dijon
about 1/4 cup olive oil
cup or so of chopped tomatoes

In a pan of boiling salted water cook the beans for about 3 min - you want them crisp, then drain and cool. Make the dressing in a large bowl mush up the anchovy add vinegar, mustard and oil and whisk. Toss together beans, nuts, tomatoes and dressing.

Potato Tomatoes and Peppers serves 6

pound and half of fingerling potatoes boiled until tender
1 and 1/2 cup chopped tomatoes
2 sweet peppers chopped
small red onion chopped (optional - I'm not a fan of raw onion so I left it out)
about a dozen green olives pitted and chopped
couple sprigs parsley chopped
1/4 cup sherry vinegar
about 1/2 cup olive oil
3 hard boiled eggs

When potatoes are cool, peel and slice into rounds - I had a nice mix of purple, red and white young potatoes. Then toss all together except eggs in a big bowl, taste and season with s&p. Top with sliced eggs.


Green Rice Salad serves 6

1 cup long-grain rice - cooked in salted water until tender and drained well
1/4 cup olive oil
2 tablespoons white wine vinegar
1 cup basil
1 cup parsley
basket of cherry tomatoes chopped in half

In a blender whip up the oil, vinegar and herbs. Toss the rice with the herb oil and then sprinkle over the tomatoes - s&p to taste.

Post Note: Not a drop of mayonnaise in sight! Not that I'm against - just love having some refreshing salads without.

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